Keto Triple Chocolate Mousse Cake
This decadent, low-carb dessert features three rich mousse layers—dark, milk, and white chocolate—stacked on a fudgy almond flour cake base. It’s sugar-free, keto-friendly, and absolutely indulgent without breaking your macros.
Equipment
- -inch springform pan
- Mixing bowls (at least 3)
- Hand or stand mixer
- Rubber spatula
- Saucepan or double boiler
- Whisk
- Measuring cups and spoons
- Parchment paper (optional, for easier cake release)
Ingredients
- Cake Base:
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup erythritol granulated
- ¼ tsp baking soda
- 2 large eggs
- ⅓ cup melted butter
- 1 tsp vanilla extract
- Dark Chocolate Mousse:
- 3 oz unsweetened baking chocolate
- ½ cup heavy cream
- ¼ cup powdered erythritol
- 1 tsp unflavored gelatin bloomed in 1 tbsp water
- Milk Chocolate Mousse:
- 3 oz keto milk chocolate e.g., Lily’s
- ½ cup mascarpone cheese
- ¼ cup heavy cream
- 1 tsp vanilla extract
- White Chocolate Mousse:
- 3 oz sugar-free white chocolate
- ½ cup softened cream cheese
- ¼ cup heavy cream
- Sweetener to taste e.g., 1–2 tbsp erythritol or allulose
Instructions
- Step 1: Make the Cake Base
- Preheat oven to 350°F (175°C).
- In a bowl, combine almond flour, cocoa powder, erythritol, and baking soda.
- Add eggs, melted butter, and vanilla. Mix until smooth.
- Pour into greased springform pan. Bake 15–18 minutes.
- Cool completely before adding mousse layers.
- Step 2: Dark Chocolate Mousse
- Melt unsweetened chocolate in a double boiler.
- Stir in bloomed gelatin.
- Whip cream with powdered erythritol until soft peaks form.
- Gently fold chocolate mixture into whipped cream.
- Spread over cooled cake base. Refrigerate 30 minutes.
- Step 3: Milk Chocolate Mousse
- Melt keto milk chocolate and let cool slightly.
- Mix with mascarpone and vanilla.
- Whip cream until stiff peaks form; fold into chocolate mix.
- Layer onto dark chocolate mousse. Chill 30 minutes.
- Step 4: White Chocolate Mousse
- Melt white chocolate and let cool slightly.
- Beat cream cheese and sweetener until smooth.
- Whip cream, fold into cheese mixture, then fold in white chocolate.
- Spread as final layer. Chill at least 2–3 hours (or overnight).
Notes
Use parchment paper for easy removal from the pan.
Let each mousse layer set before adding the next.
Taste your sweetener amounts before final mixing—sweetness varies.
You can freeze this cake for up to 2 months; thaw in the fridge.
To add coffee flavor, stir 1 shot of espresso into the dark chocolate mousse.